Rhubarb (Rheum x hybridum) is an herbaceous perennial plant with large, long stalks ranging in color from greenish pink to dark red. Although a vegetable, Rhubarb, forbiddingly tart raw, is eaten as a fruit, cooked and sweetened, often combined with strawberries, in sauces, jams, pies, cobblers, crisps, and crumbles.
The leaves of the plant contain oxalic acid, and are therefore toxic. which can cause severe poisoning if ingested in large quantities. However, the stalks (the part that is commonly used for cooking) are safe to eat in moderate quantities. Therefore, when preparing rhubarb for cooking, make sure to trim and discard the leaves and only use the stalks.
A hardy, perennial, rhubarb is part of the smartweed family (Polygonaceae), native to Asia and Tibet, where it was consumed primarily for medicinal purposes as a cathartic. Rhubarb, as an edible, got a leg up when a less tart cultivar was promoted in England in 1837, the year Victoria became Queen. Popular in most kitchen gardens today, it honors her reign and is known as Victoria rhubarb. Growing your own, allow for plenty of room as the stalks are tall and the leaves can grow to two feet across. The roots winter over well, but the plant dies back in the autumn.
Here is a recipe for an Old Fashioned Strawberry Rhubarb Crisp and a recipe for Rhubarb Meat Stew
Here’s a simple recipe for stewed rhubarb:
Ingredients:
- 1 pound of rhubarb, washed and cut into 1-inch pieces
- 1/2 cup of sugar
- 1/4 cup of water
Instructions:
- In a saucepan, combine the rhubarb, sugar, and water.
- Cook over medium heat, stirring occasionally, until the sugar has dissolved and the rhubarb has started to break down, about 5-7 minutes.
- Reduce the heat to low and continue to cook the rhubarb until it has completely softened and the mixture has thickened slightly, about 15-20 minutes.
- Remove from heat and let cool before serving.
You can also roast rhubarb in the oven by cutting it into 1-inch pieces, tossing with a little sugar, and baking at 375°F for 15-20 minutes, or until tender. Just make sure to pair it with a sweetener, as rhubarb is quite tart on its own.
